Granola Bowl Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl combine 2 cups rolled oats, 1/2 cup slivered almonds, 1/4 cup pumpkin seeds, and 1/4 cup shredded coconut. Toss to blend.

In a small bowl whisk together 1/4 cup maple syrup, 2 tbsp melted coconut oil, 1 tbsp brown or coconut sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp sea salt until smooth.

Pour the wet mixture over the dry ingredients and stir thoroughly to coat all the oats and seeds evenly.

Spread the mixture in an even layer on the prepared baking sheet, pressing lightly so clusters form.

Bake for 18–22 minutes, rotating the pan halfway through, until golden and fragrant. Watch closely last 5 minutes to prevent burning. For chunkier granola, stir gently once at the 12-minute mark; for more clusters, avoid stirring.

Remove from oven and let cool completely on the baking sheet — granola will crisp and form clusters as it cools. Once cool, break into pieces and store in an airtight container for up to 2 weeks.

While granola cools, prepare the pureberry topping. In a medium bowl combine 1 cup quartered strawberries, 3/4 cup raspberries, 1/2 cup blueberries and 1/4 cup blackberries (if using).

Add 1 tbsp lemon juice and 1 tsp maple syrup (or honey) to the berries. Gently toss to combine. Let sit 5–10 minutes so juices loosen and flavors meld. If you prefer a saucier topping, lightly mash about 1/4 of the berries with the back of a spoon.

Divide 2 cups Greek yogurt between 2–3 bowls (about 2 servings if hearty, 3 portions if smaller). If you prefer thinner consistency, stir in up to 1/4 cup milk or plant milk to reach desired texture.

Spoon a generous handful (about 1/2 to 3/4 cup) of cooled granola over each bowl of yogurt.

Top each bowl with a heaping 3/4 to 1 cup of the pureberry mixture, distributing berries and their juices evenly.

Finish with an optional sprinkle of 1 tsp chia seeds per bowl and a drizzle of honey or extra maple syrup to taste.

Serve immediately so granola stays crisp. Leftover granola can be stored airtight; berry topping is best consumed within 1–2 days refrigerated.